Greek Yogurt Plain
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 120 kcal | 6% |
| Total fat | 9.3 g | 12% |
| Saturated fat | 6.0 g | 30% |
| Total carbohydrate | 5.3 g | 2% |
| Total sugars | 3.3 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 4.0 g | 8% |
| Sodium | 0.05 g | 2% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
GRADE A PASTEURIZED MILK (SKIM MILK, CREAM) LIVE ACTIVE CULTURES (bifidobacterium lactis, lactobacillus acidophilus, L. Bulgaricus, L. Paracasei, streptococcus thermophilus)
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
13% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Whole milk yogurts” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Greek-style yogurts (plain)”: 1.89 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.
How to store it
USDA FoodKeeper guidance for Yogurt (Dairy Products & Eggs).
| Where | How long | Note |
|---|---|---|
| Refrigerator · from date of purchase | 1–2 weeks | |
| Freezer | 1–2 months |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.